Biriyani of course!
To start my food blog and not post the recipe of Kannur style Biriyani would be a sin.
Since this is my first post , let me start off with something about myself. I was born in Payangadi, Kannur. Brought up in Dubai and then Kozhikode. Happened to graduate from Trivandrum and now with my husband in US. My favorite cuisine would be Malabari. After which I love Arabian, Italian and enjoy Chinese and Thai cuisines too.
My husband is my biggest fan and also my food critic. His inputs always help me make it better.
So why waste time, lets just get going huh? 🙂
Chicken Biriyani! (My most favorite dish)
Serves : 6
- Chicken – 1 Kg
- Onion – 7-8 medium to large-sized
- Ginger – 1 cup crushed
- Garlic – 1 cup crushed
- Green chillies – 5 no per cup of rice
- Cilantro – 2 bunch
- Mint leaves – 8-10 leaves
- Garam Masala – 3 tbsp.
- Lime – 4 no
- Yogurt – 3 tbsp.
- Salt – for taste
- Chilli powder – 5 tsp.
- Pepper powder – 2 tsp.
- Turmeric powder – 1 tsp.
- Rice – 5 cups
- Cardamom – 3-4 pods
- Cinnamon – 1 small stick
- Cloves – 6-7 no
- Cashew nuts – handful
- Raisins – handful
- Vegetable Oil
- Ghee – 5 tbsp.
- Boiled Water – 9 cups
To Make Masala :-
- Wash and clean the chicken pieces.
- In a mixing bowl, add chilli powder, turmeric powder, pepper powder and the washed chicken pieces. Add salt to taste. Mix this well and let it sit for 15-20 mins.
- In a deep dish or Kadai, heat oil for frying the chicken. Fry the marinated chicken until slightly golden brown. Try not to fry it super crisp, we require the pieces to be soft in the Biriyani. (Mom would shallow fry it, but my husband likes it deep-fried. Hence the change)
- Keep aside the fried chicken. In another vessel, heat oil for the masala. I would add oil enough for the amount of onions to be sautéed. Add sliced onions( 7 large onions) to the oil and sauté till transparent.
- Meanwhile, in a food processor, add ginger , garlic, green chillies, one bunch cilantro leaves and mint leaves. Grind this to form a fine paste. Once the onion is cooked, add this mixture and sauté well for 10 minutes.
- To this mixture add the fried chicken pieces and salt( Remember the chicken already has salt while adding).
- Add 2 tbsp. of Garam masala to this and cook for about 20 minutes in low flame.
- 5 minutes before switching off the flame, add one lime’s juice and yogurt. Mix well and keep the masala aside.
- The Masala can be used after 4 days if kept in freezer too. 😉
To Make the Rice:-
- In a vessel, heat half a cup of oil and 5 tbsp. of Ghee.
- Add the Spices – Cardamom, cloves, cinnamon , and half a sliced onion.
- Sauté well and add washed n drained rice to this.
- Don’t let the rice get too crispy, keep stirring until the rice starts to have a transparent inside and a white outside. See it to believe it. 😀
- Add the boiled water and salt to taste. Cover and cook in low flame until rice is done.
To make Dum:-
- Take a large vessel, varnish the bottom with ghee.
- Add a layer of cooked rice, sprinkle little Garam masala on top, then chopped cilantro and squeeze a lime’s juice.
- To this add a layer of Masala.
- Add another layer of rice and repeat as in step 2.
- The last layer is always rice. Cover tight and keep in the oven at low temperature setting for 15 – 25 mins.
For the garnish:-
- Fry the rest of sliced onions, cashew nuts and raisins in ghee till golden brown.
Add the garnish while serving a hot platter of Chicken Biriyani.. 🙂 Tested and Trusted by my Husband.
- I would dice the onion using a food processor so as to not bite onions. I am not an onion fan. 😛
- Garam Masala used above is home made. I shall put up a ‘how to make home made Garam masala’ post soon.
- If oven is not available, keep an iron tawa on stove top and heat it on high flame. Then keep the vessel with the Dum on top and reduce to lowest flame. Keep this for 20 mins minimum.
- Dinner Tonight: Chicken Tikka Tacos (blogher.com)